Level 3 Award in Supervising Food Safety and Hygiene in Catering course Newport, Isle of Wight

We are pleased to be holding an accredited Level 3 Award in Supervising Food Safety and Hygiene Training Course on the Isle of Wight, on Friday 25 October, Friday 1 November and Friday 8 November 2019.

This accredited Level 3 Award in Supervising Food Safety and Hygiene in Catering course is a closed course, which will be held in Newport, Isle of Wight, over three days. Whilst this is a closed course, we can arrange a course to take place on request.

Level 3 Award in Supervising Food Safety in Catering

The Level 3 Award in Supervising Food Safety and Hygiene Training Course on the Isle of Wight will benefit anyone working in a supervisory position where food and/or drink is prepared, cooked and served. It is relevant to all catering operations, for example pubs, hotels, restaurants, fast-food outlets, hospitals, care and nursing homes, schools and prisons. Food business owners, directors and managers should complete this course for their supervisory role.

This is a three day closed course – so others are not able to join, but if you wish to book a food safety or HACCP course please contact us.

The course will run from 8.45am through to 5.30pm (approx) and include a 120 minute, 60 multiple choice questions examination, held under examination conditions.

Candidates will have guided learning over the three days of the course, plus some home study.

The Level 3 Award in Supervising Food Safety and Hygiene in Catering training course is an accredited training course, which provides a high standard of training and learner success.

The course has the following learner outcomes, on successful completion of the course, with candidates able to:

• Understand how food business operators can  ensure compliance with food safety legislation
  • The learner will be able to state:
  • Summarise the importance of food safety management procedures.
  • Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.
  • Explain how the legislation is enforced.
  • Outline the requirements of food safety audits.
• Understand the application and monitoring of good hygiene practice
  • The learner will be able to state:
  • Justify the importance of high standards of personal hygiene.
  • Explain procedures for cleaning and disinfection including the need for workplace and equipment schedules.
  • Explain procedures to control contamination and cross-contamination.
  • Describe the importance of and methods for waste disposal.
  • Describe the importance of and methods for pest control.
• Understand how to implement food safety management procedures
  • The learner will be able to state:
  • Describe the consequences for food safety from microbial, chemical, physical and allergenic hazards.
  • Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions.
  • Explain the requirement for temperature control.
  • Explain the importance of traceability.
  • Explain the importance of continually reviewing and, as appropriate, improving the organisation’s procedures.
• Understand the role of supervision in food safety management procedures
  • The learner will be able to state:
  • Explain the requirements for induction and on-going training of staff.
  • Explain the importance of monitoring and reporting in food safety management.

Assessment for candidates is by an examination paper consisting of 60 multi-choice questions to be completed in 2 hours.

Entry guidance:

• It is recommended that candidates have achieved the Level 2 Award in Food Safety for Catering (or equivalent) before embarking on the training programme for
  this qualification.
• It is also recommended that candidates should have a minimum of Level 1 in literacy or equivalent to undertake this qualification.
• This qualification is appropriate for delivery to candidates aged 16–18 and 19+.

Telphone: 01983 527 348 or 07889 182 762

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